Saturday Recipe

Here is yet another seafood recipe, they have been coming thick and fast lately and as I love them, I am sharing them with you. Not sure about cooking pasta without salt but I suppose you get a lot with the clams and clam juice.

Seafood Arrabbiata

Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish.

Cooking Light NOVEMBER 2009

Photo: Randy Mayor; Styling: Cindy Barr

• Yield: 4 servings (serving size: about 2 cups)

Ingredients

• 8 ounces uncooked linguine
• 2 tablespoons extra-virgin olive oil, divided
• 6 ounces bay scallops
• 6 ounces peeled and deveined medium shrimp
• 1/2 cup chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can petite-cut diced tomatoes, drained
• 1/2 cup clam juice
• 12 littleneck clams
• 12 mussels, scrubbed and debearded
• 2 tablespoons chopped fresh parsley
• 1 tablespoon thinly sliced fresh basil

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.

Have a great weekend